Ramen Noodle Salad

Ramen Noodle Salad
For a 12 cup salad (medium Tupperware):
1-16oz package of broccoli slaw
2-Packages of chicken flavored ramen noodles
1-Bunch green onions (chop and use only the white portions cut thin)
Appr. 4 oz slivered almonds
Appr. 4 oz sunflower seeds
1-12 oz can of canned chicken flaked

Dressing:
1 cup olive or vegetable oil (better flavor with olive)
½ cup sugar
½ cup red wine vinegar
2 flavor packets (chicken) from noodles

Break apart the ramen noodles until smaller than a nickel. Mix noodles, onions, chicken and nuts together well. Then add dressing and let sit overnight. If salad is too liquid, add a few more noodles the next day 4 hours prior to serving.

Sister Walker